This mango jicama slaw is really quick and easy to make. It doesn’t have many ingredients, but the fantastic fresh flavors are so tasty. Try it on top of tacos or as a side salad.
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I’m not sure why, really, but I associate tacos with warmer weather, for some reason (even my sweet potato tacos). We’ll make fajitas during the winter but I rarely think about tacos until the sun has some heat to it. Maybe it’s partly that I generally think of tacos as having some kind of slaw with them and that feels kind of summery.
Whatever it is, now we’re getting a few more warmer days I have tacos on my mind and it’s time to experiment some more. This tasty mango jicama slaw is perfect for tacos, and goes with plenty other things too.
How to make mango jicama slaw
This slaw is so easy, it’s almost not even a recipe. It’s simply mango, jicama, cabbage, cilantro/coriander and lime which are all so fresh and tasty, and even better combined. All you do is cut the fruit, veg and herbs into strips. Mix them up and dress them with the lime juice. It’s that quick and easy.
You can pair it with your favorite taco filling, have it as a salad alongside other dishes such as grilled meat and fish or as part of lunch. Even better, the ingredients in this mango jicama slaw keep pretty well so you can keep any leftover for the next day.
I only came across jicama in the last few years but it’s a great ingredient in lots of things whether raw like this (and the Mexican chopped salad I made) or cooked. Mango has always been a favorite of mine. I love when the new season of the small yellow mangos comes into the supermarket as they have such a great flavor. The recent deal in our local store was a perfect excuse to get a few for dishes like this and just to snack on.
I had some of this mango jicama slaw in tacos along with some leftover Mexican pork carnitas and avocado and it was so good. The slaw kind of feels healthy, fresh and delicious all in one. And it is all of those, and in such a good way rather than feeling like you are forcing yourself to eat healthily. It’s quick to make, fruity and herby with a nice crunch and limey zing. A great change from your plain old cabbage – definitely worth trying soon.
Try these other summer side salads:
- Mexican chopped salad
- Grilled peach salad
- Panzanella salad
- Plus get more side dishes in the archives.
Mango jicama slaw (for tacos and more)
- 1/2 cup cabbage shredded
- 1/2 cup jicama juliened
- 1/2 mango small, thinly sliced
- 1/2 lime juice
- 2 tbsp cilantro/coriander roughly chopped
- Mix together the shredded cabbage, jicama, mango, lime juice and cilantro and ensure they are well mixed. Serve as a side salad, on top of tacos or however else you choose.
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